@ The Strawberry Farm

Welcome to good food

Looking for something a little different? Or are you looking for good "Old Fashioned Food, like Grandma used to make"?

Either way, we have it.

Pop in for a cup of coffee and a slice of cake (usually cheesecake is available), or something a bit more substantial.

Business lunch? We have it covered. 

Birthday party? or just a good evening at home? have a look at our outside catering page.


Our Latest News

8 Course wine paired dinner

November 13, 2016

We are happy to announce our latest 8 course wine paired dinner will be held on Saturday 19 November 2016.

The menu is available on our Fraise Gourmet Dining page.

The price per person is R650, this includes all the food courses, paired with wines. Prior booking is essential.

Good Food. Good Times. New Menus. New Times...

February 27, 2016

After some serious planning, practice and trial runs, we are back and open as we should be.

The hours have changed and are as follows:

Monday to Wednesday we are closed.

Thursday to Sunday we are open for breakfast (7:30am to 10:3am) and lunch (12:00pm to 3:30pm)

We will be open for dinner from 6pm to 9pm Thursday to Saturday, by prior booking only (to start off with). Dinner bookings close at 3:30pm.

We have upped our game since last year, yet still have the odd hiccough (our homemade burger patties sometimes fall apart a bit). Chef D has been stretching himself and his guys in the kitchen, working to get things right. taking our farm food up to a different level. The presentation is better, flavours are as good as always, and there is just something new and exciting happening in the kitchen.

Valentines weekend saw the first of our wine paired gourmet dinners... 8 courses of delectable indulgence... each course paired with its' own wine...And man, it was well received... So... We our next 8 course dinner with wine pairing will be on Thursday 17 March, to celebrate St Patrick's Day, by paying homage to the humble spud... Book early as space is limited. R650 per person gets you your space, 8 course menu, wine and an awesome evening. Feel free to bring along some cash for tip for the service staff, and any extra drinks.

Please note that we do not sell alcohol, but I doubt you would need any of it anyway...

See you soon


Closed until the end of January 2016

January 6, 2016

We would like to thank all of our customers for their support during 2015 and wish you all the best for the year ahead.

2015 saw us lose a valuable team member, one that had been with us for about 5 years. We had an incredible strawberry season in the kitchen, and had a new  member, Jason, join us. He's fresh out of high school and here to be trained up as a chef. Chef D has taken him under his wing and will be training him up to let his true potential shine through.

Fraise will be closed until the end of January 2016. We are doing this to allow our staff a good break, and to perfect the new menus that have been worked on. From Day Spa to A la Carte, as well as a bunch of special items in between. Recipes will be tried, adapted and tried again, to ensure we have a good balance among our menus.

We will be posting Valentines' options during this month, so keep an eye out for those. We have a picnic basket that will be available for that weekend, as well as a set menu dinner - some good ideas we have been working on...

We will also re-open with new opening times, along with the new menus. Both of which we are pretty excited about. We will be adhering to the times quite strictly, this is to make your dining experience a better, more satisfying one.

All of our times and information will be posted on our website for your convenience.

Enjoy this month...

See you in February

This Coming Weekend

October 13, 2015

Strawberry season madness is well and truly with us.

Our team of 4 in the kitchen has been working extremely hard every weekend, considering we usually deal with anywhere from 20 to 80 meals a day, we have pushed that to an insane amount at the moment, over the 200 mark per day each weekend. This coming weekend will be no different, except we are adding on a wedding for 106 people (off-site catering) on Saturday and a lunch for the Slow Food Magalies Valley, approximately 40 people, on Sunday, as well as seeing to the craziness of the season. 

For this reason, we have trimmed the menu slightly, taking out some of the more time-consuming dishes, in an attempt to streamline our processes a little. The menu is still full of most of your favourite items, so please bear with us. The following weekend will see us back to the normal menu.

Hope to see you at the farm this weekend. 

Strawberry Season has Begun

September 28, 2015

Thursday marked the first day of the 2015 strawberry picking season, and what a day it was!!!

Our team of 3 got slammed in the kitchen, orders came in thick and fast, holy moly! Madness reigned!

It wasn't our finest moment on Thursday, usually the season kicks off with a bang, but not usually to this extent. We expected busy, but Thursday took it to a whole new level! Mistakes were made, it was to be expected...

Friday, Saturday and Sunday were much better days in the kitchen. After the nasty start on Thursday,we found our feet, and pulled off a good weekend. Well done guys!

Sunday was thankfully, a little slower, Chef D had the opportunity to plan a new Table d' Hôte Menu for the Spring season.

This menu comprises some of the good favourites, as well as a couple of brand new ideas which he is looking at putting into place, fun times ahead!

With the festive season just around the corner, bookings for functions and outside catering are beginning to roll in. When these functions take place, we close the restaurant, which is part of why the restaurant is by prior booking only!


Congratulations are in order

August 7, 2015

Besides the news of Chef D not making it to the finals in Durban, we have a whole bunch of happier news.

We would like to congratulate Chef D and his wife on the birth of their son, Declan. Welcome to the farm big guy, we hope you have many years of playing in the mud, chasing the geese, and hopefully he takes after his dad when it comes to having green fingers and a keen taste for food.


UFS Chef of the Year Update

August 7, 2015

We have just found out that Chef D didn't quite make it to the final 5 in Durban this year, but, he will be giving it a bash again next year. We wish him luck, everyone at Fraise is behind you!


July 31, 2015

So, Wednesday came along, and our Chef headed to Jo'burg for the competition...

Up against some previous rivals from the Saxon in Jo'burg, as well as a 5 other amazing chefs, the competition was fierce.

12:30 came all too quickly, anxious to get started, all the chefs kinda on edge...

The briefing took place, Starter, Main Course and Dessert for 3 people.

Compulsory Ingredients:

Knorr Tomato Pronto, Knorr Jus powder, Carte D' Or Tiramisu mix, Knorr Mash Flakes and Hellmanns Signature Vinaigrette.

Compulsory Proteins:

Duck Breast, Quail, Lamb Loin and Snails.

There was a communal table of other ingredients to use, a whole bunch of basics.


1 P.M. Start, menu compilation:

 Starter: Quail and Smoked Duck Salad with Red Berry Vinaigrette

Main: Roast Lamb Loin with Garlic & Leek Mash, accompanied by Garlic Polenta with Snails.

Dessert: Mixed Berry Créme Brûlée with Ginger Ice-Cream 

Collect ingredients.

1:30 P.M. Start cooking... Insane madness ensued... two and a half hours later, time was up...

8 worn out chefs, 72 plates of amazing food, a clean kitchen in the making...

3 Top Class Judges, plus a kitchen Judge, plus media... Nerve wracking to say the least...

Not sure about everyone else, but Chef D feels it wasn't quite his best food on a plate, and the feedback from the judges confirmed it. Keeping his hopes up, the feedback towards the other chefs was about the same as his....

Now the wait until the announcement...

UFS Finals in Durban, is Chef D heading down there to cook in the National Final or did he not make the top 5 in the country? The wait is on...




Our Chef is at it again...

July 15, 2015

Our Head Chef, Dayn Kruger, is at it again.

Unilever Food Solutions Chef Of The Year Regional Finalist, out of loads of entries this year, his entry was selected along with 7 other senior chefs from Gauteng and surrounds, to take part in the mystery basket cook off in Jo'burg on 29 July

Check out the contestants and further information here

Chef Position Available

May 18, 2015

We have recently lost the services of our Sous chef, and are looking for a new chef to join our small team in the kitchen.

We are looking for a Chef de Partie to join our team, to be guided and trained up for the Sous chef position.

Applicants must have a good command of the English language, be computer literate, hold a valid drivers license, be South African citizens or be in possession of a valid work permit.

All applicants are to forward their C.V. to 

Please note that all unintelligible C.V.s and covering letters will be deleted. We do not accept "chat type spelling".
We will contact selected applicants for interviews, and as such, if you do not hear from us, please consider that your application has not been successful.

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